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The Bourbon Country Cookbook

The Bourbon Country Cookbook
Author: David Danielson
Publisher: Agate Publishing
Total Pages: 356
Release: 2018-05-08
Genre: Cooking
ISBN: 1572848170
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“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. “Farm fresh and artisanal aren’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won’t want to wait for a horse race, but use this book year ’round.” —Ronni Lundy, author of the James Beard Award–winner Victuals

The Bacon Bible

The Bacon Bible
Author: Peter Sherman
Publisher: Abrams
Total Pages: 713
Release: 2019-04-23
Genre: Cooking
ISBN: 1683355059
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From the founder of a bacon-themed restaurant, more than 200 recipes using bacon, the unexpected workhorse of savory ingredients. Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

Southern Living Bourbon & Bacon

Southern Living Bourbon & Bacon
Author: Editors of Southern Living Magazine
Publisher: Time Home Entertainment
Total Pages: 403
Release: 2014-09-16
Genre: Cooking
ISBN: 0848744578
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"This is not a diet book," says author Morgan Murphy, who takes readers on a rollicking trip as he explores the South's favorite flavors. A high-proof adventure, Bourbon & Bacon includes 140 of the South's most amazing recipes that use one (or both) of these smoky ingredients. Morgan's collections of cocktails, new infusions, punches, appetizers, main courses, sides, and desserts will be a hit, whether you're hosting a cocktail party, backyard barbecue, or elegant dinner. For bourbon enthusiasts, Morgan rates more than 75 of his favorite whiskeys and takes readers on a cheerful tour of many of the South's top distilleries. Bacon lover? Well, of course you are. Bourbon & Bacon is full of bacon secrets, farm tours, bacon ratings, and tips and tricks to make the best of everyone's favorite meat. This authentic handbook to the South's most flavorful products has a forward by the two most famous voices in the food industry, Julian Van Winkle III of Old Rip Van Winkle Distillery and Allan Benton, of Benton's Smoky Mountain Country Hams. Together, with Morgan's hilarious Southern tales and irresistible recipes, Bourbon & Bacon is an essential guide for anyone who loves either bourbon or bacon.

The Big Book of Sides

The Big Book of Sides
Author: Rick Rodgers
Publisher: Ballantine Books
Total Pages: 514
Release: 2014-10-28
Genre: Cooking
ISBN: 0345548191
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Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again. Side dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.” The Big Book of Sides shares • more than 100 information-packed entries on vegetables alone, from artichokes to zucchini, including root vegetables and grains • tutorials on the cooking techniques you need to know, such as grilling and deep-frying • at-a-glance charts for a variety of perfectly roasted vegetables and freshly cooked beans • carefree menu planning, with a complete list of special-occasion meals and suggested side dishes Home cooks of all levels will delight in preparing Roasted Summer Squash with Pepitas and Cilantro; Chard Puttanesca; Parsnip, Apple, and Bacon Hash; Smoked Gouda Mashed Potatoes; Quinoa with Carrot and Mint; Farro, Cherry, and Feta Salad; and Butternut Squash and Potato Gratin. Rodgers also shares recipes for relishes, chutneys, pickles, baked goods (from biscuits to foccacia), and even sauces. With helpful tips on how to stock your pantry, easy-to-follow cooking techniques, gorgeous color photos, and main dish pairing suggestions, The Big Book of Sides is sure to become a trusted staple in your kitchen.

Teeny's Tour of Pie

Teeny's Tour of Pie
Author: Teeny Lamothe
Publisher: Hachette UK
Total Pages: 450
Release: 2014-03-25
Genre: Cooking
ISBN: 0761181377
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Teeny Lamothe is a young woman on a mission—and the mission is pie. Charming, passionate, determined, Teeny traveled America to work with the country's best bakers and learn their techniques, tricks, and wisdom. Now she shares the fruits of her apprenticeship—the crumbs and crusts of her crusade—in Teeny’s Tour of Pie, a delectable journey into total pie immersion. Here are more than 55 pies, sweet and savory, plus a complete crust primer, and all of it seasoned throughout with Teeny’s humor and inspiration. There are fruit pies: Strawberry Rhubarb Pie, Lemony Blueberry Crumb Pie, Rosemary-Infused Caramel Apple Pie. Cream pies: Zested Lime Curd Pie, French Silk Pie. Traditional pies—Sweet Potato Pie, Shoofly Pie, Chess Pie—and unexpected pies—Peanut Butter Brownie Pie with a Pretzel Crust, Bourbon Bacon Pecan Pie. And savory pies, too, like Thanksgiving Dinner Pie with a Stuffing Crumble. Teeny is a gifted baker and writer who demystifies every step. She explains why to add vodka to the pie crust; what to do when the dough is sticky or tears; how to cut and weave a lattice topping. There are the 5 Commandments of Crust and more than 10 no-fail crust recipes, even including one gluten-free. Plus she shows how to make “teeny” pies—her specialty, using a 5-inch pie pan—from the recipes. Teeny’s Tour of Pie captures both the timeless, homespun appeal of pie and its very timely popularity, right down to the “bakery box” cover with its embossed “string,” flaps, and spot-laminated “tape.” Includes profiles of pie-makers, personal stories, and gorgeous full-color beauty shots and step-by-step photographs.

Buffalo, Barrels, and Bourbon

Buffalo, Barrels, and Bourbon
Author: F. Paul Pacult
Publisher: John Wiley & Sons
Total Pages: 242
Release: 2021-09-03
Genre: Business & Economics
ISBN: 1119599938
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Learn about one of the most impactful distilleries in American history in this comprehensive tale Buffalo, Barrels, & Bourbon tells the fascinating tale of the Buffalo Trace Distillery, from the time of the earliest explorations of Kentucky to the present day. Author and award-winning spirits expert F. Paul Pacult takes readers on a journey through history that covers the American Revolutionary War, U.S Civil War, two World Wars, Prohibition, and the Great Depression. Buffalo, Barrels, & Bourbon covers the pedigree and provenance of the Buffalo Trace Distillery: The larger-than-life personalities that over a century and a half made Buffalo Trace Distillery what it is today Detailed accounts on how many of the distillery’s award-winning and world-famous brands were created The impact of world events, including multiple depressions, weather-related events, and major conflicts, on the distillery Belonging on the shelf of anyone with an interest in American spirits and history, Buffalo, Barrels, & Bourbon is a compelling must-read.

Project Smoke

Project Smoke
Author: Steven Raichlen
Publisher: Workman Publishing Company
Total Pages: 305
Release: 2016-05-10
Genre: Cooking
ISBN: 0761189076
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How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules

Bacon Nation

Bacon Nation
Author: Peter Kaminsky
Publisher: Workman Publishing
Total Pages: 321
Release: 2013-05-07
Genre: Cooking
ISBN: 0761165827
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Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle ́s, braises to bread pudding. Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one. Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.

For the Love of the South

For the Love of the South
Author: Amber Wilson
Publisher: HarperCollins
Total Pages: 502
Release: 2018-03-13
Genre: Cooking
ISBN: 0062460269
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Named by Garden & Gun as one of the best books of 2018, For the Love of the South captures the essence of Southern culture—a deep devotion to family, friends, and food—in a charming cookbook featuring delicious, comforting recipes, her recollections of growing up on the bayous of Louisiana, and more than 100 full-color and black-and-white photographs. Amber Wilson’s popular blog, For the Love of the South, reflects the generosity, cordiality, and sense of tradition that are the heart of Southern culture. In her engaging posts, she shares personal, entertaining stories about her childhood in the deep South, pays tribute to her heritage, and presents mouthwatering recipes that showcase the best of the region’s cooking, accompanied by gorgeous photos. In this first book, drawn from her popular website, she brings together 100 delectable, accessible, and easy-to-make recipes for Southern classics, and mixes them with delightful family anecdotes, which convey her love and respect for her roots. A terrific cook and captivating writer, Amber is also an accomplished photographer. For the Love of the South showcases 100 of her pictures—both black-and-white and color images of ingredient prep and finished dishes, as well as photos that evoke quintessential Southern life. No matter where in the country you live, no matter if you’ve barely used a stove or are an old hand around the kitchen, Amber teaches you how to master a host of Southern dishes, from starters to desserts. The recipes use inexpensive, readily available ingredients and come with instructive, encouraging directions. Learn to make a roux, perfect the popover, fry okra, lattice a piecrust, and create irresistible gumbos and jambalayas like a true Southerner. From Pain Perdu, Pimento Hushpuppies, Corn Bisque, and Spicy Oven-Roasted Okra to Tomato and Bacon Sandwich with Chipotle Mayonnaise, Nashville Hot Chicken, Cajun Jambalaya, and Bacon-Latticed Apple Pie, there’s something tasty for everyone. Amber offers a pantry-full of time- and money-saving kitchen tips—from storing and freezing bacon to prolonging fresh berries in the fridge, seasoning cast-iron skillets, and making vanilla extract—and provides helpful do-ahead and leftover-saving tips for many recipes as well. Grab a chair, sit down for a spell, and enjoy a taste of Southern life and food with For the Love of the South.

The Bartender's Black Book

The Bartender's Black Book
Author: Stephen Kittredge Cunningham
Publisher: Wine Appreciation Guild
Total Pages: 0
Release: 2011-09-17
Genre: Bartending
ISBN: 9781935879992
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The bestselling bartending guide on the market is now in its tenth edition, and, still with twice the drink recipes of any other, remains the most comprehensive and userfriendly drink recipe book for the home and professional bartender. Whats new? Sake. And lots of it. Sixteen pages of the ricebased beverage. Types, serving etiquette, flavor profiles, food matching, history and lore, and much more. Therere also 150 new drinks, an expanded glossary, and Robert M. Parkers updated Vintage Guide. The Bartenders Black Book is now even the most environmentally conscientious bar guide with tips on how to green your home and/or commercial bar. Classic features: an index by ingredients, indepth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and malternatives, and Cunninghams Glossary of Club, Restaurant and Bar Terms, and Slang. Sample: Weisenheimer(n): slang, an obnoxious person; someone who thinks their banter is clever or humorous, even though others may not. Wounded Soldier (n): a beer that has been opened, partially consumed and left to die. See Soldier, and Dead Soldier.